Cracker Barrel Raisin Cookies
Submitted by mrsardie
Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
35 minIf you’ve ever polished off a bag of those raisin cookies from Cracker Barrel’s gift shop and wished you could make them at home, your wish just came true.
These are soft, puffy, and packed with plump raisins that get soaked in boiling water first so they’re bursting with juice. The dough is rich with butter, sour cream, brown sugar, vanilla, and a whisper of nutmeg that gives each cookie that warm, old-fashioned bakery aroma. Chill the dough, roll into balls, flatten with a fork in a crosshatch pattern, and bake until golden.
They come out of the oven soft in the center with lightly crisp edges. The kind of cookie that pairs with a glass of cold milk and a rocking chair.
Kitchen Tips
- Soaking the raisins in boiling water plumps them up and keeps them from drying out in the oven. Don’t skip this step.
- Chilling the dough is essential. Warm dough spreads too much and you’ll end up with flat, crispy discs instead of soft, puffy cookies.
- The fork crosshatch isn’t just for looks. It flattens the balls evenly for consistent baking.
- Pull them from the oven when they’re just barely golden. They firm up as they cool, so overbaking means crunchy instead of chewy.
Ingredients
Directions
Pour boiling water over the raisins and let stand for about 10 minutes; drain the raisins.
Mix the cream butter, sugar and egg together well; add rest of ingredients including raisins and mix well.
Refrigerate dough to chill.
Roll into 1-inch balls and place 2 to 2½ inches apart on a greased cookie sheet.
If you want, you can drop by tablespoons instead of putting into rolls.
Flatten with a fork first one way and then the other.
Bake at 375℉ (190℃) for about 15 minutes or until the cookies are golden brown.
Comments
